This week, Leah Shemtov from Chabad of Stamford shows Tina Redwine how to make donut challah.  

Aprox 5lb of flour

4 packages yeast (3 tablespoons yeast)

4 ½ cups warm water

1 cup sugar

1 1/3 cup oil

2 tablespoons salt

Filling

Strawberry jelly

Streusel topping

½ cup flour

¼ - 1/3 cup oil

½ cup white sugar

½ cup brown sugar

1-2 t cinnamon (optional)

Mix together to form loose crumbs

Mix water with yeast and 2 tablespoons sugar and set aside.

Combine all ingredients except flour. When water & yeast start to bubble add to mixture add ¼ bag flour start to mix. Continue adding flour as dough “thickens” start to knead with your hands to form a good dough when you can remove the dough from the side of the bowl without sticking. Set aside to rise for 1 hour, punching down occasionally.

Take a piece of challah & make a special blessing (https://www.Chabadstamford.Org/thejewishwoman/article_cdo/aid/323423/jewish/taking-challah.Htm mitzvah of hafrashat challah – separating the dough)

Shape the challah, into balls and open up the back of each ball adding in a spoon of your favorite strawberry jelly pinching the ball closed tightly. Line up 8 balls plus a 9th for the center shamash and then create 9 “snakes” to create your menorah

Brush with egg & sprinkle with streusel topping. Let rise another hour. Preheat oven to 350 & bake until golden brown, about 30 minutes.